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Lemon-Pepper Smoked Ribs


10 tablespoons lemon pepper (the fake kind by Tone
4 tablespoons salt
8 tablespoons white sugar
6 tablespoons paprika (Hungarian is best)
3/4 cup canola oil
3/4 cup apple juice
2 tablespoons rub
2 tablespoons Montreal Steal Seasoning
***Montreal Steal Seasoning Sub***
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika

Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane. Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator. Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil. Give the ribs another sprinkle of the rub, but do not rub it in. Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours. They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle. About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker. If Montreal Steak Seasoning is unavailable in your area, you can use the substitute in the mop in place of the 2 TB of Montreal Steak - - - - - - - - - - - - - - - - - - NOTES : The rub is a modified version of one by David Klose. I follow Danny Gaulden's advice and get racks of ribs with more fat. This makes the ribs really tender and juicy. I do not trim off any fat before smoking. Trim off any excess external fat while slicing ribs for serving. Garry Howard suggested the honey glaze. These ribs are a real team effort.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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